Lemon Poppy Seed Bundt Cake
Bright, zesty, and impossibly moist, this Lemon Poppy Seed Bundt Cake is the ultimate crowd-pleaser for citrus lovers. Bursting with the refreshing flavors of freshly squeezed lemon juice and fragrant lemon zest, this cake is beautifully flecked with poppy seeds, adding a delightful crunch to every bite. The buttery, tender crumb is easy to achieve with simple ingredients like all-purpose flour, whole milk, and unsalted butter, while a luscious lemon glaze elevates the cake with a tangy-sweet finish. Perfect for brunches, tea parties, or festive occasions, this stunning Bundt cake comes together in just over an hour and serves 12 generously. Whether you’re a seasoned baker or a first-time Bundt maker, this recipe ensures a show-stopping treat that’s as visually impressive as it is delicious. Keywords: Lemon Poppy Seed Bundt Cake, citrus dessert, easy Bundt cake recipe, lemon glaze, moist cake recipe.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup whole milk
- 0.25 cup lemon juice
- 2 tablespoons lemon zest
- 3 tablespoons poppy seeds
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons lemon juice (for glaze)
- 1 tablespoon milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly with butter or cooking spray, then dust lightly with flour.
In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
Reduce the mixer speed to low and alternate adding the dry ingredients and the milk to the wet mixture in three additions (starting and ending with the dry ingredients). Mix until just combined, being careful not to overmix.
Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully invert the cake onto a wire rack to cool completely.
While the cake cools, make the glaze by whisking together the powdered sugar, lemon juice, and milk in a small bowl until smooth.
Once the cake is completely cooled, drizzle the glaze over the top, letting it run down the sides for a decorative finish.
Let the glaze set for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
4758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 2489 mg | 108% | |
| Total Carbohydrate | 833.7 g | 303% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 535.1 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 928 mg | 71% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1416 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
